Profile PhotoMark Floerke
Post count: 223

Hello @sensient-technologies1,

Bake Loss is when the Baker makes a mistake, drops the dough on the floor and must throw it away.  It is calculated by the number of hours past midnight the shift goes and multiplied by how many beer the baker can consume.  Of course I am only kidding.

The importance of bake loss is for the final target baked weight to be packaged and sold, as well as making nutritional content calculations, required today in most regions.

In general it is considered the moisture lost during baking.  In academic research some might go in to further specifics of other gasses flashed off as well as other possible volatiles.  You are correct, in that it is the consumption and evaporation during fermenting, baking and cooling.  The calculation to confirm your bake loss is the difference between the scaled raw dough weight of the item, and the finished baked weight.  This will vary by product type, size, processing, baking temperatures and times.  Many standard type of pan bread may typically have approximately a 10% bake loss.  A loaf scaled at 550g raw dough will result in a baked weight of 495-500g.  Some products with short baking times have a lower bake loss.  Some artisan breads that are high hydration dough, can have as much as 20% bake loss.

The calculation of nutrients content is a more complex discussion.  Suffice to say here that nutritional values are calculated on the baked weight of the total formula.

Moisture loss in deep fat fry baking is very different and complicated by the fat being absorbed in the frying process as well.

please do let us know if this answers your query!